Ingredients40 m servings 204 cals
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and pour bacon drippings into a glass bowl. Crumble bacon.
- Beat eggs and banana in a bowl with an electric mixer until foamy and smooth. Beat 1 1/2 tablespoons bacon drippings, crumbled bacon pieces, and vanilla extract into egg mixture. Whisk coconut flour, baking soda, baking powder, and salt into egg mixture until batter is just combined. Let batter rest for 2 minutes.
- Heat a griddle over medium-high heat and lightly grease with bacon drippings. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 204 calories; 10.8 g fat; 14.5 g carbohydrates; 11.9 g protein; 201 mg cholesterol; 572 mg sodium. Full nutrition
ReviewsRead all reviews 5
good pancakes, i typically just do boxed gluten free pancakes but i decided to step outside the box and try something different. i cooked these on low to keep them from burning, the first one i ...
Great recipe! I don't have anything to add for this recipe. Will definitely make it again.
Instead of using a banana, I used organic unsweetened applesauce and added some cinnamon. Instead of adding bacon bits to mix, we ate the bacon on the side, but I cooked the pancakes in the baco...